Simmone Logue's pork schnitzel



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1 pork fillet, cut into 8 pieces
plain flour, seasoned for dusting
3 eggs, whisked
olive oil
1 tablespoon butter
½ a loaf of day old sourdough bread, cut into chunks
½ bunch parsley, leaves picked and chopped finely
½ bunch fresh thyme, leaves picked and chopped finely
½ cup freshly grated parmesan
1 clove of garlic, chopped
Maldon salt
freshly ground pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Place a piece of pork between two lengths of Glad wrap and beat with a tenderising hammer, or the end of a rolling pin, until it is as thin as you can get it. Repeat with the remaining pieces and then set aside.

To make the crumbs, place the bread and herbs in a food processor (I do it in a blender) and pulse until the bread is a nice fluffy consistency.

In a shallow dish combine the crumbs, parmesan, minced garlic, herbs and salt and pepper.

Remove the Glad wrap and dust the pork in the seasoned flour, then dip into the egg and finally coat with the bread crumbs.

In a non-stick, large fry pan, add a good lug of oil and a tablespoon of butter. When the butter starts to foam add a couple of pieces of schnitzel and cook for a minute or so until the underside is nice and golden and crispy. Turn the schnitzel over and cook the other side.

Drain on absorbent kitchen paper and keep warm whilst you finish the remaining pieces.

Serve with a rocket salad and a cheek of lemon "¦ heaven!